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Chicken with Lime and Avocado Salsa
Ingredients
- 4 chicken cutlets (see Making Chicken Cutlets, opposite)
- 3 tablespoons extra virgin olive oil
- 3 large avocados, halved, pitted, peeled and chopped
- 1 large tomato, chopped
- 1 medium red onion, cut in thin strips
- 1 jalapeno pepper, seeded and sliced
- 3 tablespoons lime juice
- 1/4 cup packed fresh cilantro leaves
- Lime wedges
Directions
1. Preheat grill pan over high heat. Coat chicken with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Add to grill pan; cook 2 to 3 minutes each side or until no pink remains.
2. Meanwhile, in large bowl combine avocados, tomato, onion, jalapeno, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Serve with chicken. Garnish with cilantro and lime wedges. Makes 4 servings.
From the Test KitchenMaking Chicken Cutlets:
- If chicken cutlets are unavailable, make your own using boneless, skinless chicken breasts. Steady the meat by placing your hand on top of the thickest part of the chicken breast. Cut in half horizontally, being sure to hold your fingers up and away from the blade. Once you have cut through a few inches of the breast, pull the sliced part back to open and cut down the middle, forming two pieces. If needed, gently flatten the cutlet with the heel of your hand until it is about a half-inch thick.
Nutrition Facts
(Chicken with Lime and Avocado Salsa)
- Servings Per Recipe 4,
- cal. (kcal) 496,
- Fat, total (g) 33,
- chol. (mg) 82,
- sat. fat (g) 5,
- carb. (g) 18,
- Monosaturated fat (g) 21,
- Polyunsaturated fat (g) 4,
- fiber (g) 11,
- sugar (g) 3,
- pro. (g) 36,
- vit. A (IU) 923,
- vit. C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 19,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 254,
- Potassium (mg) 1228,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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